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Omelette

Omelette

  • 2 eggs per person (beaten with a little semi-skimmed milk)
  • 1 large potato cooked and sliced
  • Selection of chopped vegetables (e.g. onions, mushrooms, peas, sweetcorn) - these can be leftover cooked vegetables 1 teaspoon olive or sunflower oil
  • Seasoning

 

  1. Heat the oil in a large frying pan and add the vegetables. Cook these until part cooked, and then add the sliced potato.
  2. Pour over the egg mixture and cook over a very low heat until cooked.
  3. You may need to finish the top under the grill to prevent the bottom from burning.
  4. Serve with salad. (If using leftover vegetables- just add in with the sliced potato)

 

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